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Zebra Cheesecake Recipe | Gluten Free Zebra Cheesecake Recipe. This is one of such sturdy cake recipes which everyone loves for sure. Making it is just super simple and super easy. Anyone who loves chocolate cake and cheesecake, wouldn’t stop glaring at this beauty. It doesn’t only look stunning but it tastes wonderful too. A two-layered delight, with cornflakes crust at the bottom and a proper cheesecake on the top. You can make this zebra cake when you want to eat some egg-free, gluten-free cake.
I need more than 24 hours everyday: As predicted my days are going in a flash. In my last post I told you about Ado’s summer break. My days are passing by so quickly without me even knowing it. Keeping a 4-year old busy all the time is the toughest job I must say.
I am not able to work with complete focus, and that’s perfectly fine with me because this way I get some quality time to spend with my little one who’s growing very fast. So this month I am taking work easy, and letting it go with the flow.
Need some fun activities to keep a 4-year old busy: It’s only been a week since her summer break, but then I realised that at the end of every day, we still get some free time left, and we have nothing adventurous I could find to do.
Now the bigger question is this — how to keep her busy all day. We go out for 3-4 hours every day. Sometimes we go shopping together, sometimes we go to a park and sometimes we meet with her friends. We also do some crafts and coloring. Read books together.
Tell stories to each other. Yeah, she is a pretty good storyteller I must say!
An idea changed my life: I was telling it to my sister and she suggested me something really intriguing which I just loved. She said, “Do some fun cooking with her, she would love it.”
It’s the same question which I asked to Ado. Our chat sounded something like this:
Me: “Ado, I am planning to cook something. Do you want to help me?”
Ado: “Yes, mommy! What are we cooking?”
Me: “You tell me. What shall we cook?”
Ado: “Mmmmm, how about cake?”
Me: “Cake? Really?”
Ado: “Yes, please. I LOVE cakes”.
Me: “Alright, let’s make some cake then. But which cake do you want us to make?”
Related: No-Bake Mini Strawberry Nutella Cheesecake | Video
Ado: “Whatever you say mommy.”
Me: “How about cheesecake?”
Ado: “Yeahhhhh, cheesecake! I love cheesecake. Nom nom”, she chirped.
Me: “But you can’t get to eat this cake today. We need to make it today, and you can eat that tomorrow after lunch. Is that okay with you?”
Ado: “Yes mommy. We will make a cake today and we will eat it tomorrow for breakfast. Okay, mommy?”
Me: “Nope, not for breakfast. You can get it for dessert after lunch.”
Ado: “Okay mommy! Whatever you say!”
Me: “Let’s go and make a cake!”
Zebra-cheesecake was born: This is how we decided to make zebra cheesecake. And we made sure that we treat ourselves to REAL yum cake.
Our kitchen time together was exquisite: So we spent our evening making cheesecake together and it was so much fun for both of us. Well, cooking is always FUN for me. 😉
Related: No-Bake Peach Gingerbread Cheesecake Parfait
Even a 4-year old can make it: This cake was one of the cakes which anyone can make without even heating oven if you choose to refrigerate the cornflakes crust instead of baking. Even a 4-year-old can make this with some assistance. Just super simple and super easy. This is one of such sturdy cake recipes which everyone loves for sure. Make it when you want to eat some egg-free, gluten-free cake.
This Zebra Cheesecake is Chocolate and cheesecake lovers’ delight:
Anyone who loves chocolate cake and cheesecake, wouldn’t stop glaring at this beauty. It doesn’t only look stunning but it tastes wonderful too. A two-layered delight, with cornflakes crust at the bottom and a proper cheesecake on the top.
Related: Strawberry Cheesecake Dip For Fruits and Snacks
Some chocolate sauce on top and little nuts for decoration and texture. Adding cherry is icing on the cake. You can surely use any berries you want. Or you can simply omit any decoration and just eat the cake per se. It’s a wonderful treat.
This Zebra Cheesecake is pretty and simple:
Besides being one of the prettiest cakes I’ve done, this zebra cheesecake was touted as one of my ‘best cakes ever’ by Husband dear. Well, that’s one thing that he always says about all the cheesecakes I make! 😉
This Zebra Cheesecake is a delight for those who don’t eat gluten:
I must admit the textures, the flavors, the color — everything is just ultimate here. So make it a day ahead and get ready to please your guests who don’t eat gluten.
Related: Persimmon Chocolate Bundt Cake
The only thing you need to know about this zebra cake:
When you are making a no-bake zebra cake, stop yourself from tapping the pan. I don’t know about you, but I have this habit that I get easily tempted to tap the pan when I see bubbles on the top.
I gently tap the pan on the counter-top to bring up any bubbles that may have formed in the batter. And this is something which is strictly prohibited when you are making zebra cheesecake.
So DON’t tap your pan, this is the only secret to get the success in making this zebra cake. 🙂
Make. Chill. And treat yourself! You deserve it. 🙂
Related: Super Moist Mini Chocolate Beet Cake + Muffins
Zebra Cheesecake Recipe (No-Bake | Gluten Free) (Step-by-step photo instructions)
Making Crust:
- In a food processor, add cornflakes, butter, and sugar.
- Pulse well, until well blended and the crumbs are evenly moist.
- Brush a (∅ 25 cm) cake pan with butter and line the base with the baking paper.
- Dump the mixture into the prepared pan and press the crumbs evenly and firmly onto the bottom of the dish. (Press a round measuring cup along the edge to smooth it out. Pressing with a flat measuring cup works well at the end, this ensures the crumbs are tightly packed on the bottom.)You can either bake or freeze the crust.
Freezing Crust:
- Place the crust in the freezer while you prepare the batter.
Baking Crust:
- Preheat the oven to 356°F/180°C. Bake the crust at 356°F/180°C for about 5-7 minutes or until lightly browned. Cool it completely.
- Remove the pan from the stove and allow it to cool slightly.
Making Cornstarch Liquid:
- Soak gelatin leaves in the cold water for 5-10 minutes.
- Once soft, remove sheets from the cold water.
- Add 250 ml of water and cornstarch to the saucepan.
- Whisk well and cook for 3-4 minutes or until the liquid bubble up.
- Stir in the gelatin leaves while the liquid is still warm.
- Set it aside until the liquid has cooled to room temperature.
Making Cream Cheese Filling:
- Combine cream cheese, sugar, and vanilla in a large bowl.
- Using an electric mixer set at medium-high speed, beat until smooth.
- Add whipping cream and beat more for 1-2 minutes.
- Add cornstarch liquid a little at a time and whisk well.
- Divine cream cheese filling into two portions.
- Keep one portion aside for white cream cheese filling.
- Now add instant coffee powder and cocoa powder to the one portion.
- Whisk it well until com.
Assembling Zebra Cheesecake:
- Pour into the center of the dish alternately with cream cheese filling and cocoa cream cheese filling. (Note that you can control the pattern also because of how high you pour the filling.)
- Once done, place the pan in the fridge overnight to firm. The coagulation of the cake lasts longer than ordinary cheesecake.
To Serve Zebra Cheesecake:
- Remove the cake from the pan and decorate it with chocolate sauce, almonds, and cherries.
- Slice and serve with some coffee.
Recipe Card
Zebra Cheesecake Recipe (No-Bake | Gluten Free) [Recipe]
★★★★★
(Rating: 5 from 43 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 8 hours 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 7-8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 396 calories | 100g |
INGREDIENTS
For Crust //
- 3 cups gluten-free cornflakes
- 1/4 cup/50 g butter or margarine
- 5 tablespoons sugar
For Cream Cheese Filling //
- 500 g cream cheese
- 200 g double cream or whipping cream
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1.5 tablespoons instant coffee powder
- 5-7 gelatin leaves
- 2 1/2 dl or 250 ml cold water
- 2 1/2 dl or 250 ml of water
- 1/2 cup cornstarch
For decoration //
- Chocolate sauce
- Ground almond
- Cherries
INSTRUCTIONS:
Making Crust:
- In a food processor, add cornflakes, butter, and sugar.
- Pulse well, until well blended and the crumbs are evenly moist.
- Brush a (∅ 25 cm) cake pan with butter and line the base with the baking paper.
- Dump the mixture into the prepared pan and press the crumbs evenly and firmly onto the bottom of the dish. (Press a round measuring cup along the edge to smooth it out. Pressing with a flat measuring cup works well at the end, this ensures the crumbs are tightly packed on the bottom.)You can either bake or freeze the crust.
Freezing Crust:
- Place the crust in the freezer while you prepare the batter.
Baking Crust:
- Preheat the oven to 356°F/180°C. Bake the crust at 356°F/180°C for about 5-7 minutes or until lightly browned. Cool it completely.
- Remove the pan from the stove and allow it to cool slightly.
Making Cornstarch Liquid:
- Soak gelatin leaves in the cold water for 5-10 minutes.
- Once soft, remove sheets from the cold water.
- Add 250 ml of water and cornstarch to the saucepan.
- Whisk well and cook for 3-4 minutes or until the liquid bubble up.
- Stir in the gelatin leaves while the liquid is still warm.
- Set it aside until the liquid has cooled to room temperature.
Making Cream Cheese Filling:
- Combine cream cheese, sugar, and vanilla in a large bowl.
- Using an electric mixer set at medium-high speed, beat until smooth.
- Add whipping cream and beat more for 1-2 minutes.
- Add cornstarch liquid a little at a time and whisk well.
- Divine cream cheese filling into two portions.
- Keep one portion aside for white cream cheese filling.
- Now add instant coffee powder and cocoa powder to the one portion.
- Whisk it well until com.
Assembling Zebra Cheesecake:
- Pour into the center of the dish alternately with cream cheese filling and cocoa cream cheese filling. (Note that you can control the pattern also because of how high you pour the filling.)
- Once done, place the pan in the fridge overnight to firm. The coagulation of the cake lasts longer than ordinary cheesecake.
To Serve Zebra Cheesecake:
- Remove the cake from the pan and decorate it with chocolate sauce, almonds, and cherries.
- Slice and serve with some coffee.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- If you want neat results, you can use squeeze bottles or piping bags to pour the batter in the center of the pan to create even circles. This might also make the process fast and a lot easier.
- You can either bake or freeze the crust. Freezing would make this cake completely no-bake.
- If you don’t want to make this cake gluten-free, you can replace gluten-free cornflakes with graham crackers, or oreo cookies for making the crust.
- You can keep this cake for 3-5 days in the fridge.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/no-bake-zebra-cheese-cake-gluten-free-video-recipe/